The annual work plan of the restaurant is model essay 1 1. Do a good job in internal personnel management, so that the management system is strict and the division of labor is clear.
2. On the basis of the existing regular meeting, further deepen the content of the regular meeting, enhance the depth and breadth of the discussion, and build the service quality seminar into an exchange platform for all service personnel to learn from each other, share service experience and stimulate their thoughts.
3. On the basis of the existing service level, innovate and upgrade the service, focus on service details and humanized service, improve the entry qualification of service personnel, improve the salary assessment and treatment standards of waiters, strengthen daily service, establish quality service windows, create service highlights, and innovate service brands on the basis of brands.
4, in the management of goods responsibility to people, rules to follow, well documented, someone to implement, someone to supervise.
5. Strengthen the maintenance of member customers.
Planning of overall management and operation of restaurants
1, strict management system, employment training system, clear post assessment grade division, enhance employees' sense of competition, improve personal quality and work efficiency.
2. Enhance employees' welfare awareness, strengthen cost control and save expenses. Train employees to form the good habit of saving, use water and electricity rationally, stop waste in time when it is found and strictly implement the relevant punishment system.
3. Strengthen coordination among departments.
4. Pay attention to food safety and hygiene, and do a good job in various safety management.
5. Carry out multi-channel publicity and promotion activities and cooperate with surrounding companies to increase the membership rate.
Through the recent analysis of the operation of hotel catering department, in order to stabilize and develop customers and maintain the strength of our catering products, we will work hard in the following aspects.
First, product promotion:
1.In May, promote healthy dishes with "melon and fruit fragrance"; Mother's day meal,
In February and June, the "Cool Summer" activity month and Father's Day package were launched.
3. It is suggested to launch "Delicious Notes" in July and August to launch different styles of dishes;
In September, we launched the "Reunion Month" to enjoy the moon.
4. It is suggested to launch "Oyster" and "Crab-free" food month activities in 10; 1 1 month, the series of winter nourishing stew soup and the charcoal food festival "Bake you-a spicy fragrance" were launched.
5./kloc-in October/February, the series of "home cooking Spa" and the annual feast of "top ten signature dishes" were launched.
Second, team building:
1. Improve the employment system and training system, and improve the overall quality of employees.
(1) Strict labor and employment system, the catering department selects the best new employees and ensures the recruitment quality. At the same time, the superior leaders went deep into employees to tap talents and constantly enrich the team. Recruit experienced service personnel through the introduction of existing employees.
(2) Improve the training system. In order to make the training achieve the expected results, the management of the food and beverage department first made it clear that the training should have the guiding ideology of "purpose", "practicality" and "timeliness". Secondly, set up a training team, then make a training plan, combine theory with practice, and train by stages in a new way. For example, once a month management training, safety and health training; Twice a week to promote training, service knowledge, service skills training. Fourth, conduct regular assessment, and carry out training such as Sales Manual, Service Knowledge and Skills, Customer Service Specification, Hotel Management Knowledge, Product Quality, Promotion Business Knowledge, Courtesy Language and Safety and Hygiene Knowledge throughout the year.
(3) Standardize the food tasting system. In order to better promote our restaurant's catering products, the chef will regularly give special training to the products launched.
2. Standardize management and improve the system.
(1) Improve the quality management team led by the Food and Beverage Department and composed of various departments. The team not only divides the work and cooperates, but also implements the management system from top to bottom, and the management benefits are clearly rewarded and punished, which improves the overall quality of managers and makes the management work go smoothly.
(2) Improve the meeting system of the Food and Beverage Department. The meeting includes monthly business analysis meeting, weekly meeting, daily evaluation meeting, after-work meeting, health and safety inspection report meeting, etc. , to ensure that the instructions of the superior are carried out in time.
(3) Establish product evaluation and supply supervision system. In order to limit the bottom and predict the variety, coordinate with various departments to provide products. Every morning, noon and evening, the market will check the estimated supply of products, establish special account books for the estimated varieties on the market, and go to relevant sub-departments for verification. And require the signature of the manager to distinguish the responsibilities.
(4) Strengthen coordination. There are many fine links in the division of labor in hotels, and the completion of a job depends on the coordination and cooperation between various departments.
(5) Improve the comprehensive reception capacity. Fully grasp the service standards and product quality, and improve the reception capacity. While receiving various club banquets, cocktail parties, wedding banquets, buffets and conference meals, we also do a good job in receiving various types of banquets from senior leaders and major companies and hotels.
3. Team stability: In view of the high mobility of catering service personnel, in order to stabilize hotel catering service, it is suggested that.
(1) Improve the work flow of the department, reduce the work intensity of employees, and put an end to duplication of work.
(2) Improve the reward and punishment system, give employees promising development space and promotion opportunities, and make employees have a sense of belonging to the hotel.
(3) Strengthen employee training, so that employees can learn relevant professional knowledge during their stay in the store.
Third, develop business, expand income channels and expand operating income:
With the increasingly fierce competition in the catering industry, regular market research, business analysis and accurate market positioning can keep our products in a long-term market share.
1. Cooperate with local wedding companies, sign reciprocal promotion agreements, open up wedding information sources in our store, and open up income-increasing channels.
2, earnestly implement the monthly food promotion activities, through a series of business activities, improve visibility, and achieve good economic and social benefits.
3. Carry out joint venture activities, and the catering department and housekeeping department cooperate with each other to jointly promote business.
4, all public relations, strive for more repeat customers. Indoctrinate employees with public relations awareness and knowledge, communicate with customers, order food, and solicit their valuable opinions in different forms. Call relatives on holidays and customers' birthdays. At the same time, a special person is responsible for the collection and supplement of customer information, and timely communication during the daily regular meeting.
5. Do a good job in catering promotion for important holidays.
6. Conduct regular market inspection, and pay attention to the dynamics of competitors in time.
Fourth, enhance employees' awareness of interests and strengthen cost control;
1. Emphasize the importance of cost control and cost saving, enhance employees' welfare awareness, and ask employees to take action. At the same time, improve relevant systems, clarify responsibilities, and strengthen control according to the system.
2. Strictly implement the market inquiry system to ensure the cost control of raw materials.
3-year work plan of restaurant model essay 1. Preparation before class
1, go to work on time, sign in on time, not sign in, not cheat. You must ask for leave in advance.
2. Obey the health work arrangement before the leader opens the file, and complete the work of tableware filling, seasoning preparation, table setting, tableware setting and environmental sanitation. Complete with good quality and quantity, and make all preparations in advance. As a whole, we should have an overall concept, cooperate and help each other.
3. Employees have lunch and rest time.
Second, classroom reception.
1, warmly welcome guests, take the initiative to greet, and adhere to polite language.
Quickly enter the post before and after the shift change, full of energy, stick to the post, keep smiling and pay attention to the image.
When customers enter the dining table, they should take the initiative to say "good afternoon/good evening, sir/madam" and pull up their chairs to give up their seats.
Take off chopsticks, ask for tea (and introduce the varieties of tea), and hand over the menu.
Cover the customer with a coat. If the child is sitting in the child seat, please pour the first cup of polite tea for the customer.
2. Introduce the order, recommend it actively, and be a good employee.
Must master the knowledge of cooking business, understand the local market, estimate varieties and increase varieties.
(1) Prepare to write down the station number, serial number, date and time, and the handwriting should be correct and clear.
(2) Introduce dishes with meat and vegetables, and the taste is not easy to repeat. It is suggested that the kitchen produce varieties with good customer response. We should do "four don 'ts": "don't have the same taste", "don't have the same raw materials", "don't have the same cooking method" and "don't have the same container"
(3) Recommend different dishes for different objects and different occasions. For stewing, cooking time and long cooking time, we should explain to the guests in advance so that the customers can be psychologically prepared.
(4) If it is estimated in the course of business, the reason for returning the food must be explained and signed by the head of the kitchen or department before returning the food.
(5) Take the initiative to order food and buy time, but you must also respect the choice of the guests.
(6) Be sure to repeat it after ordering, and then give it to the cashier in the kitchen.
It can make guests think of us when they mention the dinner party and you when they mention the ordering introduction, which means that your promotion is successful.
3. Orderly serving and correct operation
First of all, according to the menu, you should know what the dishes need and make preparations in advance, such as knives, forks and seasonings.
(1) Cold dishes should be evenly distributed (taste, color, vegetarian dishes, shapes and matching containers).
(2) At the same time, solicit customers' opinions and collect trolleys.
(3) When serving, you must check the menu (dishes that are not on the menu will never come to power, and look for instructions from the leaders), insist on doing A, sign up for serving B, put them in place C, and check the dishes. When serving, be careful not to serve the elderly, children and the disabled, and pay attention to balance to prevent the soup from overflowing and dripping.
(4) Pay attention to drinks before opening them on stage.
(5) All dishes with seasoning are served with seasoning first.
(6) Make it clear to the guests after serving (sir/madam's food has been served, please let me know if you need anything else).
(7) according to the situation, water bowl.
4. Provide quality service during the dinner.
(1) Replace pelvis and ashtray if necessary. Skilled in technology, quick in action and hygienic in operation.
(2) Observe the dining dynamics. If there are dishes that are overtime for a long time, you should take the initiative to contact the delivery department or department leaders to remind them to rush the dishes.
(3) properly handle trivial contradictions in daily supply. When you encounter food problems, you should be open-minded, sincere, friendly and patient. We should remember the principle that "a good word makes people laugh and a gossip makes people jump". If we can't handle it well, please ask the leader for instructions.
(4) After the customer has finished eating, check the bill and pay on behalf of the customer. Be sure to collect, find and sing tickets, and politely say "thank you" after paying the bill.
When customers leave their seats, they should say goodbye politely and remind them not to leave their belongings behind.
Third, clean up after class.
1. Close the dining table in time according to the operating procedures: (cloth, glass, stainless steel, restaurant supplies, kitchen supplies, countertops, etc. ) Small pieces should be placed in categories, emphasizing the separation of size, and should be handled with care, and sent to the cup washing room and the dish washing room in time.
2. It's the turn to operate according to the "duty standard requirements". Check "fire hazards" and take safety precautions.
In the whole service reception process, adhere to the use of trays. We should consciously and habitually patrol Taiwan, always pay attention to customers' dining trends and manners, and send signals to provide services in a timely and active manner. Be flexible, communicate with customers in your spare time and establish good relations.
Adhere to polite language and industrial operation language, be full of energy, smile, do your best, observe the work discipline of the restaurant, and be a qualified and good employee.
The annual work plan of the restaurant is 4 1. The annual and monthly tasks of the hotel, the incentive commission plan for the second consumer goods in rooms, the commission plan for drinks and the commission plan for barbecue meals and drinks will be notified to all departments in the form of meetings at the end of this month;
2. Do a good job in the service training and production plan of restaurant preferential reward activities during the New Year holiday, and follow up the dining situation of employees on the holiday day;
3. Continue to preside over and organize the directors' meeting on Monday and the departmental communication meeting on Wednesday, and solve the problems that all departments need to coordinate and communicate at the meeting;
4. Make room sales plan, follow up the advertising company to make restaurant 20 yuan cash coupons and hotel 100 yuan and 500 yuan cash coupons, and follow up the return of VIP cards in western restaurants.
5. Continue to follow up the recruitment work of all departments of the hotel and make timely supplements to maintain the normal operation of the hotel;
6. Contact the surrounding communities and gardens, find a set of two rooms and one living room for rent, and live in Hong Zhong of Xinsheng Company;
7. Ensure the liquidity for the normal operation of the hotel and make reasonable repayment. This week, I will repay Mr. Chen a salary loan of 20 thousand yuan and some work clothes;
8. Continue to follow up the maintenance of the front desk system, follow up the work processes and service skills training of various departments to improve the overall service level of the hotel;
9. With regard to the market price of vegetables, this week we will conduct market research on various markets in Zhuhai by accounting and statistics, and try to find a market with more favorable prices to purchase goods;
10, near the end of the year, do a good job in fire safety and personal safety of employees in various departments, and arrange more inspections and investigations by the security department.
The annual work plan of the restaurant is 5 1, and the service safety management of the catering department.
In the process of catering service, the service personnel should pay attention to keeping and looking after the guests' belongings to prevent them from being lost or stolen. In the cafeteria, waiters should be more vigilant as guests get up from time to time.
If the guest drinks too much, the service staff should pay attention to observation and politely advise him to drink as little as possible to avoid drunken troubles, injuries and fights. Drunk guests should immediately notify the lobby manager and security department to prevent accidents.
Banquets, receptions and catering departments with important guests should designate special personnel to serve and keep food samples for future reference as required. Lock up important cigarettes, alcohol and drinks after work to prevent theft.
After the banquet or various activities, the service personnel should check whether there are any fire hazards left.
2, the kitchen safety production management
Do not buy and use corrupt, deteriorated and unsanitary dishes and food.
Kitchen production management personnel insist on the acceptance and disinfection of tableware, and prohibit irrelevant personnel from entering the kitchen and dining room backstage to prevent cross-contamination of raw food and cooked food, raw materials and finished products during food production.
Keep the environment inside and outside the kitchen clean, take measures to eliminate harmful insects such as flies, rats and cockroaches and unhealthy conditions, and put garbage and waste in designated locations and clean them up in time.
Food production and sales personnel must have a health examination every year. For new or temporary food producers, operators must also conduct health checks and apply for health certificates. Unlicensed personnel are not allowed to participate in the production and sale of contact food.
Chefs should maintain personal hygiene, wash their hands before work, wear clean work clothes, do not wear long nails and accessories, do not use food or food ingredients beyond the shelf life, and do not produce unsanitary instruments and drinks.
Kitchen staff should pay attention to safe operation. It is forbidden to play with sharp tools such as kitchen knives, leave the oil pan being heated without authorization, and keep the range hood clean.
Kitchen staff should strictly check whether the gas, water and electricity are turned off after work, find and eliminate hidden dangers in time, lock the door and close the window after ensuring that there is no abnormality, and designate special personnel to be responsible for the safety management of each position. Electrical appliances, heating stoves and catering supplies should be handled by special personnel, and the operating procedures should be strictly observed.
Kitchen staff should be familiar with all kinds of emergency measures and skillfully use all kinds of fire fighting equipment.
3. Hygienic management of food storage
Do a good job in mildew prevention, insect prevention, temperature and humidity control and regular cleaning and disinfection of food warehouses. Reduce the pollution of food by external factors. All kinds of food should be stored separately. Food and non-food, raw materials and semi-finished products with health problems, normal food, short-term and long-term stored food, food with odor and food that can easily absorb odor should not be mixed and piled up.
We should do a good job in the acceptance of stored food. If the spoiled food can't be put into storage, we should regularly check the hygiene and quality of the stored food.
4. Hygienic management of food sales
Waiters in the food and beverage department should have regular physical examinations. Once infectious diseases are found, they should be transferred immediately, and food hygiene education should be given to the staff who come into contact with food frequently.
The food sold shall be non-toxic and harmless, meet certain nutritional requirements, have corresponding color, fragrance and taste, and shall not be sold as spoiled, rancid, moldy, insect-infested, unclean, mixed with foreign bodies or other foods that may endanger human health. All kinds of tableware, tea sets and containers, tools and equipment for food must meet the requirements of food hygiene and prevent food pollution.